Roasted Broccoli Orzo Salad
A big easy salad that serves a crowd and can be served at room temperature? This is it. Mediterranean flavors mingle with broccoli that’s been roasted until the edges are crispy—and the dressing is bright and bold and is soaked up by all the orzo for a flavorful summery bite all year long. Add some sliced chicken breast for a majorly tasty (and healthy) one-dish meal.
Note: Don’t waste the broccoli stems! Trim off about ½” to 1” of the end, then cut the remaining stem in half lengthwise, then cut the remaining stems into ¼” slices crosswise.
Serves 6
INGREDIENTS
1 pound orzo
1 bunch broccoli, trimmed and cut into bite-sized florets (see note)
⅔ cup extra virgin olive oil, plus 1 tablespoon
¼ cup red wine red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 medium shallot, finely diced and rinsed
Kosher salt and freshly ground black pepper
½ cup Kalamata olives, roughly chopped
1 red bell pepper, seeded and diced
4 ounces feta, cut into ½” cubes
¼ cup sun-dried tomatoes, roughly chopped
½ cup finely chopped flat leaf parsley
Flaky sea salt, for finishing
METHOD
Preheat oven to 450F and arrange rack to center position.
Bring a large pot of well-salted water to a boil and cook the orzo according to package instructions until al dente. Drain and return to the pot.
On a parchment lined sheet pan, add broccoli, then toss with 1 tablespoon olive oil and season with salt and pepper. Spread into a single layer and roast for about 15 minutes or until broccoli is tender and edges are deep brown and crispy. Remove from the oven and set aside.
Meanwhile, make the dressing. In a small bowl, whisk together red wine vinegar, honey, Dijon mustard and olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in shallots.
In a large serving bowl, combine orzo, roasted broccoli, feta, olives, bell pepper, sun-dried tomatoes and parsley in a large bowl. Pour dressing atop and toss well. Finish with flaky sea salt and serve warm or at room temperature.
